Description

The course focuses on food structure on multiple length-scales (nm to mm), the food ingredients used to generate and stabilize such structures. Food properties and functionality related to structure such as texture, rheology and mouthfeel. 

The following core subjects will be covered: Food Ingredients with emphasis on fat/oils, polysaccharides (thickeners and gelators), proteins and emulsifiers. Phase behavior and phase diagrams of food components and their mixtures. Dispersed system and their stability: Emulsions, foams, sols and gels. Interaction of hydrophobic or electrostatic origin. Science of interfaces in food: surface and interfacial tensions, adsorption to surfaces and contact angles. Structural characterization of food and simple systems of components in terms of x-ray and light based techniques

Knowledge:

• Understanding of concepts of food structure
• Knowledge of the interactions and forces that stabilizes and destabilizes colloidal systems and create and stabilize structure.
• Understanding of phase diagrams and the theory behind phase diagrams.
• Knowledge of surface chemistry and theory of surface tension.
• Knowledge of complex food systems using colloidal chemical concepts.

 

Skills:

• Skills in presenting and explaining complex relations and theory and relating it to practical implications within food structure and stability.
• Skills in applying theoretical concepts and making calculations.
• Skills in selecting appropriate ingredients for specific applications, based on scientific principles.
• Ability to theoretically evaluate ingredient functionality in food systems. 

 

Competences:

• Competences in choosing experimental techniques to study properties of foods, based on colloidal chemical knowledge

Recommended qualifications

Qualifications within the field of basic chemistry, basic physical chemistry, and basic food chemistry on bachelor level is recommended.



Academic qualifications equivalent to second year of bachelor of food science and nutrition is recommended.